1. Toast almonds and coarsely crush. Meanwhile, trim the ends off the squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of spinach. Shave a little Pecorino or parmesan cheese over the squash and toss. Season with salt and pepper. Garnish with the crushed almonds.